Chocolate Espresso Cheesecake

chocolate graham cracker crust
12 oz. semi-sweet chocolate pieces
2 Tbsp. instant espresso coffee dissolved in 2 Tbsp. hot water
24 oz. cream cheese
1 cup sugar
3 Tbsp. flour
3 eggs
2 egg yolks
1 cup heavy cream

Melt chocolate pieces in double boiler. Remove from heat and mix in espresso. In mixing bowl, beat cream cheese until smooth. Mix in sugar slowly, then flour, then eggs and egg yolks one at a time, beating thoroughly after each addition. Beat in chocolate mixture and heavy cream. Pour into crust. Bake at 350 degrees for 1 hour. Turn off oven and crack door about 1 inch and leave for 40 minutes longer.